Garlic & Coriander Naan BreadYum
No indian curry is complete without a chewy outside, fluffy inside, aromatic naan bread, and it’s definitely worth being able to make your own!
Packed full of fresh coriander and garlic? Even better!
Surely the garlic breath is worth it?
A great thing about this recipe is its versatility. Not a fan of Coriander (seriously…?), or (even worse) not a fan of garlic? Try adding a tablespoon of nigella seeds to the dough instead and make a plain naan. Easy peasy!
I had this with a homemade Vegetable Tikka Masala – delicious! Unfortunately, the curry itself didn’t last long enough for photos, a real danger when cooking around the other half. When the smell in the kitchen is that good, you can only ask a person to wait for so long to be fed.
Whether as a side for dipping in sauce, or as a flatbread for all kinds of exotic wraps and sandwiches, learning to make your own naan is a great way to have your takeaway favourites at home! If, like me, you have some naans left over the next day, they make a great alternative to wraps.
Whether it’s tossing some fresh veggies in a little leftover curry sauce, or falafels and hummus, naan bread can be a great bread for a little twist at lunchtime. They freeze well, but they really are best enjoyed hot, buttery, and straight out of the pan!
Prefer to grill or bake? You can place the dough on tin foil under a very hot grill, or bake in a very hot oven instead – although I maintain frying them in a non-stick or cast iron pan is the best way to cook them!
- 310g strong, white bread flour
- 1 teaspoon dried fast action yeast
- 1 teaspoon sea salt
- 1/2 teaspoon sugar (or agave syrup)
- 1 tablespoon fresh coriander, finely chopped
- 2 tablespoons flavourless oil - plus a little extra for kneading
- 140ml warm water
- 2 teaspoons plain yoghurt
- 60g salted butter
- 3 bulbs of garlic, minced
- 1 tbsp coriander, minced
- In a large bowl, mix together the flour, yeast, salt, sugar and coriander. If using agave syrup, add this to the water.
- In a measuring jug, whisk together the water and oil, and add to the flour. Add the 2 teaspoons of yoghurt to the bowl and mix to a shaggy dough.
- Turn the dough out onto a lightly oiled surface and knead until soft, smooth and supple - around 8-10 minutes.
- Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for 1 hour.
- Once the dough is risen, knock it back and split it into 6 even pieces.
- Melt the butter, and stir in the garlic and coriander.
- Roll each piece out to be quite thin (around 1/4 of an inch).
- Set a large frying pan over a medium/high heat.
- Brush each side generously with the butter, garlic and coriander mixture.
- Place the dough in the pan, and fry on each side for around 1 minute. The dough should be dry, turning golden, with some black spots.
- Repeat for each piece of dough.
- Serve with a great curry, and enjoy!
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